1 REPORT OF THE TWENTY FORTH SESSION OF THE CODEX COMMITTEE ON FATS AND OILS (PDF). 2  Rajakumar, K. Vitamin D, Cod-Liver Oil, Sunlight, and Rickets: A Historical Perspective.  3 Extra-Virgin Cod Liver Oil History.  4 World Class Processing.  5 The Fish Liver Oil Industry (PDF). 6  Daniel, Kaayla T. Hook, Line and Stinker!
Fermentation temperatures vary for each beverage that is brewed. Champagne yeast finds itâs optimum temperature at 60 degrees â 75 degrees Fahrenheit or 15 degrees â 24 degrees Celsius, with some exceptions.
Keep the fermentation temperature in a range that is most favourable to Saccharomyces yeast: near 68Â°F (20Â°C) for white wines, 77-95Â°F (25-35Â°C) for red wines. Remember to check the Yeast Available Nitrogen and be ready to make additions. Mold infection will lower the yeast available nutrients.